Edible insect biodiversity and anthropo-entomophagy practices in Kalehe and Idjwi territories, D.R. Congo

Abstract

Background Located in the Eastern Democratic Republic of Congo (South-Kivu), Kalehe and Idjwi are two relatively unexplored territories with little to no research on edible insects even though anthropo-entomophagy practice is widespread. This study therefore aimed at exploring the biodiversity, perception, consumption, availability, host plants, harvesting techniques, and processing techniques of edible insects. Methods Data were collected through a field survey using three techniques, namely structured interviews, direct observations, and insect collection and taxonomy. A total of 260 respondents, 130 in each territory, were interviewed. The field survey focused on inventorying commonly edible insects as well as recording consumer preferences, preference factors, seasonal availability, host plants, harvesting techniques, and processing and preservation methods. Samples for taxonomic characterization were preserved in 70% alcohol. Results Nine edible insects, namely Ruspolia differens Serville 1838, Gryllotalpa Africana Palisot de Beauvois 1805, Locusta migratoria Linnaeus 1758, Macrotermes subhyalinus Rambur 1842, Gnathocera trivittata Swederus 1787, Rhynchophorus phoenicis Fabricius 1801, Vespula spp. Linnaeus 1758, Apis mellifera Linnaeus 1758, and Imbrasia oyemensis Rougeot 1955, were recorded as being consumed either as larvae, pupae, and adults. Ruspolia differens and M. subhyalinus were reported as the most preferred by consumers in the studied territories. A scatter plot of matrices and Pearson's correlations showed a negative correlation between preference based on taste, size, and shape, as well as perceived nutritional value. Their seasonal availability differs from one species to another and correlated with host plants availability. Harvesting techniques and processing and preservation methods depend on species, local knowledge, and practices. Conclusion The huge edible insect diversity observed in Kalehe and Idjwi is evidence of anthropo-entomophagy practices in the area. In addition to being an important delicacy and traditional foods, edible insects can contribute to food, environmental, and financial security through local business opportunities. Households can rely on edible insects to meet their nutritional needs instead of conventional livestock. Indigenous practices and technologies used for harvesting, processing, and preserving edible insects must be improved to meet international standards to increase the market and capitalize on the economic potential of edible insects.

The contribution of commonly consumed edible insects to nutrition security in the Eastern D.R. Congo

“…Findings in this study showed that M. subhyalinus had the highest sensory score, followed by R. differens , N. septemfasciata , R. phoenicis , L. migratoria , G. africana , I. epimethea , A. mellifera , R. ferrugineus , I. oyemensis , G. trivittata and A. domesticus had the lowest sensory score based on overall acceptability, confirming the previous studies of Ishara et al 24 , 25 , who found by a survey that R. differens , M. subhyalinus , R. phoenicis and L. migratoria were among the most appreciated edible insects in Eastern Democratic Republic of Congo. Furthermore, previous studies in Portugal 74 , United States of America 75 , 76 , Italy 77 and Belgium 78 reported that A. domesticus is overall-liked.…”

“…This difference would result from differences in agroecological conditions under which the species was harvested 38 , 43 . The macronutrient composition of G. africana , I. oyemensis and N. septemfasciata is in some cases superior to that of several conventional meats 23 , 50 , 51 , in addition to being tasty 25 , economic 11 , 18 , and environmentally friendly 52 .…”

“…Edible insect samples (Fig. 5 ) from each geographical sourcing area were harvested using traditional methods as described by Ishara et al 24 , 25 , then packed in zipping polyethylene bags and delivered to Université Evangelique en Afrique on flaked ice in a cool box before being washed clean and drained. About half of the samples were frozen at − 20 °C shortly until further analyses, and the other half was directly used for sensory assessment purposes.…”

The global atlas of edible insects: analysis of diversity and commonality contributing to food systems and sustainability

“…Culture, influenced by the environment, history, community structure, human endeavour, mobility, and politico-economic systems, defines the rules on what is edible and what is not. The acceptance or rejection of entomophagy is a question of culture 12,[51][52][53] . In many countries, people still view eating insects as a disgusting and primitive behaviour.…”

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–A comprehensive review

“…In addition to that, educating consumers about the nutritional benefits of insects and addressing misconceptions regarding the safety and hygiene of consuming insects can positively impact their willingness and attitude toward eating insects as food (Manditsera et al., 2018). The taste and texture of insects can significantly influence consumer preference and acceptance (Ishara et al., 2023). Some people find them delicious, while others may find them unpleasant to eat.…”